Grilled Miso-Soy Tofu with Edamame and Cucumber Green Salad

October 13, 2012By Jess

The temperatures have dropped dramatically in the Bay Area over the last few weeks, and by dramatic, I mean we’ve gone from the toasty 80’s of summer to the cold 60’s of autumn. Clearly, the gritty east coaster in me has long disappeared and been replaced by a soft Californian. We may get a few more uses out of the grill before the rainy winter begins. Luckily my All-Clad grill pan allows for grilled proteins and vegetables all year long. After all when the temperature drops, there’s nothing I like more than heating up the kitchen with high-temp cooking and filling it with smells of summer.

One protein you’ll find on my grill pan all year long is tofu, since it can be hard to wrestle with on outdoor grills. Depending on what type of tofu you purchase, it may not withstand the grates of your BBQ. The softer types will likely stick, crumble, and break. Grill pans end up being much more forgiving but still give you those gorgeous amber grill marks.

One of my favorite marinades to accompany grilled tofu is a mis0-soy* blend that can easily double as a salad vinaigrette or be used to flavor roasted vegetables. Talk about kitchen efficiency – make one sauce and use it for multiple purposes! The recipe below uses our miso-soy sauce to season our grilled tofu (cause plain tofu is just not good) and also to dress a healthy green salad that can be filled with whatever is in season. We managed to catch a few good remaining cucumbers but as we enter autumn, a good substitute will be grilled broccoli, persimmons, or mushrooms. If you’d like to try your grilled tofu with a side of miso-soy roasted vegetables, I highly recommend these carrots. Happy autumn grilling!

*Miso has so much flavor to it that a little goes a long way. Since it’s fermented, it’ll last forever in your fridge for many marinades, vinaigrettes, and soups.

Grilled miso-soy tofu with edamame and cucumber mixed green salad

Recipe Type: Vegetarian Salad

Author: Jess Dang

Serves: 4

Ingredients

Ingredients

Super-firm, vacuum packed tofu – 1 lb.

Soy sauce – 1 tbs.

Red miso paste – 1.5 tbs.

Rice / white wine vinegar – 3 tbs.

Sweetener – 1/2 tbs.

Grapeseed oil – 4 tbs.

Frozen edamame – 1 cup

Persian cucumbers – 1/2 lb.

Mixed greens – 8 oz.

Chives or green onions (optional) – A few stalks

Pumpkin seeds (optional) – 4 tbs.

Sesame seeds (optional) – 2 tbs.

Instructions

Prep:

Tofu – Slice into 1/2″ thick pieces

Make:

Make miso-soy sauce by mixing together soy sauce, miso, rice vinegar, and sweetener in a medium-sized bowl. Whisk in grapeseed oil

Not a tofu fan? Replace with chicken breast or thighs, sear for 3 minutes on each side and finish in an oven at 375 degrees. The chicken should roast for an additional 10 to 15 minutes, depending on thickness

This tofu can do more than top salad. Use it for a sandwich filling or place over a bed of noodles

Craving carbs? Make a larger batch of your miso-soy sauce and use it to dress noodles. Slice in some red peppers and green onions, top with grilled tofu for a complete cold noodle salad